The complete confectioner, pastry-cook, and baker
Subtitle: plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c. &c. With additions and alterations
By: by Parkinson, practical confectioner, Chestnut Street
Contributors: University of Leeds. Library
Publisher: Lea and Blanchard
Published: 1844
Place of publication: Philadelphia
Language: eng
Number of pages: 154
Subjects: Confectionery; American Cooking
Notes: Lowenstein, 320; compare Bitting, p. 355.

Advertisement for Parkinson's Confectionary, p.[1] at end.

Publisher's advertisements, pp. [3-14] at end.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.